Healthy dairy free cucumber tzatziki dip the kids will love
March 3, 2019
Each season my garden has a vegetable that is a stand out in terms of productivity. In Summers past it has always been tomatoes and zucchini. This season they have performed poorly. Impacted by a cool start to the season with no rain, followed by high heat. The cucumbers have been unaffected. They have performed as they always do.
Each year I grow the same variety, Mid East Peace. It is reliable and very productive. This variety is grown from heirloom seed. The plants are heat tolerant and the fruit has thin, reasonably smooth skin. This seed is one of the may varieties behind the Summer tab of the Kitchen Garden Box®.
While I can happily eat salad for lunch and dinner every day, I have been unable to get through them all this year. I have been leaving them at the front door of my neighbours house every couple of days.
I find cucumber a little more difficult to use when there is an abundance as it is less versatile than zucchini and the other summer vegetables that are also generally prolific during this time of year. I dislike the flavour and texture when it is cooked. One year I did try making a cucumber jam to get rid of some of them – it was revolting!
This year I’ve been using lots of cucumbers in this dip recipe below. The kids love it as much as I do. I’m calling it tzatziki but it could equally be a guacamole I guess. Anyway, cook’s naming rights apply.
My boys devour avocados like crazy things so it was a given that they’d enjoy this recipe. I’d hate to add up how much I spend on avocados each year. The little avocado tree in the backyard is not growing fast enough!
This dip recipe is vegan and dairy free and with a little thought can be used in a number of different ways. I’ve been using it as a spread on the kids lunches, on the side of baked vegetables and also with fish. I’ve also added it to sushi rolls instead of using mayonnaise and to taco’s instead of plain guacamole.
Give it a try if you still have cucumbers producing in your vegetable garden.
Dairy free, vegan cucumber and avocado dip recipe. Perfect for afternoon snacks or BBQ.
Combine the ingredients and stir well.
I used Wattle Seed as I had it on hand, it is a native Australian ingredient that is not essential to the recipe but adds a lovely floral element to it.
Cover and refrigerate. Use within a couple of days.
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